Ohhhh, look at this, it’s poshness squared!
I’ve never been mad about traditional roast dinners, I don’t really know why. I know thousands of people think a roast dinner is what makes a Sunday, not me; perhaps I’m abnormal? Oh dear.
But there is something pretty cool about them all the same, and this lamb is not only yum but also looks seriously impressive to boot. And it’s much less effort than you’d think, always a plus in my book. I would definitely consider making it the next time the in-laws are due around, and hopefully they will be mucho-impressedo.
Posh spring rack of lamb with fennel
Makes enough for four people
2 racks of lamb, with four cutlets on each
2 sprigs of rosemary, finely chopped
3 tbsp mustard
3 cloves of garlic, crushed
salt and pepper
4 heads of fennel
15 new potatoes
1 tbsp butter
200 g (7 oz) green beans, topped and tailed
Trim some (but not all of the fat) off the two racks of lamb. Mix together the rosemary, mustard, garlic, salt and pepper and rub this evenly over the lamb. Allow this to stand for about an hour.
Next, preheat the oven to 200 °C. Place the excess lamb fat into the roasting tray you’re going to use and pop into the oven to melt the fat, this is what I used to roast the fennel in. Once the fat is melted, coat the fennel in this. Then, arrange the two racks in the centre of the roasting tray surrounded by the fennel. Bake for about 20 minutes, or until medium rare, or longer if you prefer it well done. Make sure and allow the meat to stand for about 10 minutes before serving.
Meanwhile, clean but don’t peal the potatoes. Cook in a pot of boiling, salted water for 10 minutes or until just soft, once they are cooked, allow a nice big knob of butter to melt over them.
Just before you’re ready to serve the lamb, steam the beans over boiling water for about 2-3 minutes.
Once everything is ready, bring it all together to the table and allow your guests to coo and woo at your creation, before serving themselves.
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Creamy Chicken and Ginger
Bœuf bourguignon and posh potatoes
Souvlaki with salad and tzatziki in pita bread